<p>I’m making tacos tonight. My taco meat is pretty good, in my opinion, but I really crave the taco meat that Mexican restaurants serve.</p>
<p>I make mine by browning ground beef, adding diced onion, cumin, chili powder, garlic powder, and salt. Sometimes I also add smoked paprika and water and simmer it for a long time to break down the meat.</p>
<p>But somehow I just can’t reproduce the extremely fine, almost mushy (but very appetizing) texture of the meat Mexican restaurants serve, and there’s a subtle flavor I’m not getting right. I’ve thought about adding manteca (lard), but my 73% lean ground beef seems like it should be fatty enough already. To my surprise, I’m unable to find any recipes online that suggest anything I haven’t already tried.</p>
<p>I don’t know the taco meat you are looking for, but if it’s a texture thing, you might try grinding your own beef by starting with cubes of beef and pulsing it in a food processor. It produces a very different texture than store-bought ground beef.</p>
<p>Also, the authentic Mexican way (and most Mex in the US is not authentic) is to use dried ancho chiles. I make my own chili powers starting with dried ancho chiles (actually Penzy’s sells ground fresh ancho powder, too).</p>
<p>The other approach is to braise cubes of beef or pork (simmer in liquid) until the meat literally falls apart (same as a pot roast or pulled-pork bar-b-q). That how I do it with a Yucatin recipe Cochinata Pibil – braised pork with roasted peppers, onions, etc. It makes incredible burritos. I make enough for an army (starting with pork shoulders) and then freeze some for an easy defrost/burrito meal.</p>
<p>The taco meat I’m trying to reproduce is definitely ground, not shredded. But I do wonder if the restaurant ground meat is perhaps a mixture of beef and pork (or something else) rather than just beef. For example, I wondered why my Italian meatballs were not right until someone told me I should be using ground pork and veal, not just beef, and suddenly they were excellent.</p>
<p>interesteddad, your suggestion to grind my own meat rings true. I have heard that it gives quite a different result in burgers than just frying up supermarket ground beef; I’m sure it would improve taco meat as well.</p>
<p>How about the spices? Other than cumin, I’m shooting in the dark. Smoked paprika gets me closer to the flavor I’m thinking of, but it’s not dead-on.</p>
<p>I don’t think the food processor ground beef works for hamburgers at all. It does, however, work perfectly for Thai larb salad. It produces more of a minced texture – you can control it by pulsing the food processor. I do grind my own meat for hamburgers sometimes, using the meat grinder attachment for the Kitchen Aid mixer. But, that produces ground meat very much like the texture of storebought. It is ideal for doing Italian meatballs where you are grinding several kinds of meat.</p>
<p>Your spices are not far off, but what you are missing is the dried ancho chili flavor. That’s really the base for any good chili powder or chili seasoning. Storebought chili powder really doesn’t taste the same. You can probably find dried ancho chilis in almost any grocery store. Just removed the seeds, coarsely chop them, and put them in a coffee grinder to powder them.</p>
<p>Here’s my simple chili powder recipe. I’m pretty sure I got it from Rick Bayless. The Ancho chilis that Penzy’s sells are incredible. I also buy their ground ancho chile powder as it is fantastic to dip scallops in before sauteeing or searing (a Bobby Flay trick):</p>
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<p>The Mexican Oregano is a different spice than regular oregano, but honestly I don’t think that would make a big difference. The Ancho chili and cumin is the key. Commercial chili powders use a ton of paprika because it’s much cheaper, but the ancho flavor is very distinctive.</p>
<p>I love canned chipotles in adobo sauce. They are a little hot for my taste, but used judiciously they transform a dish. I put them in my chili for a wonderful smoky flavor.</p>
<p>I use canned chipotles (smoked jalepenos) as the primary seasoning for fajitas stir fry. One or two chopped does nicely in a skillet of fajitas. They would certainly add zing to taco meat or chili.</p>
<p>Real Mexican restaurants (out here at least) don’t use hamburger meat in tacos. They usually use shredded beef, carne asada (diced steak), chicken, pork, or fish. For the shredded beef, make a pot roast in a crock pot then when it’s done shred it with a fork or knife, then mix salsa in it. You can also freeze portions for later. This shredded beef is really good in tacos, burritos, or sans tortilla for the low carbs. Don’t forget to top it with fresh quacamole (just smashed avocado mixed with some salsa - no sour cream) or slices of avocado. Always add avocado to the meal (if you couldn’t figure it out, I grow and sell avocados).</p>
<p>interesteddad, thanks again for the tips. I’ll get some anchos and give it a whirl. (Literally!)</p>
<p>As for ground vs. shredded, I know only this: My favorite Mexican restaurant is owned and staffed by actual Mexicans, is not remotely similar to Taco Bell, and has excellent GROUND beef tacos. If that’s not authentic, someone should tell them. I just know they taste great, and that I can’t get the same flavor at home, although maybe with interesteddad’s advice, maybe now I will.</p>
<p>My guacamole recipe, which even my wife (!) says is good:</p>
<p>2 large, ripe avocados
1 medium tomato (see note)
1 Tbsp cumin
1 tsp minced garlic
1 tsp Indian chili powder
1/2 tsp salt
1 lime, halved</p>
<p>Cut avocado into chunks and mix with diced tomato, cumin, garlic, Indian chili powder, salt, and juice of 1/2 lime. Mix briskly with fork to get a mixture of “mashed” and “chunky” avocado. The tomato will break up a bit during this process as well.</p>
<p>I love Indian chili powder because it has a heat that bites the tongue but doesn’t linger too long, and the actual flavor is mild enough not to overwhelm the other spices. Not strictly authentic, but I recommend it anyway.</p>
<p>The tomato should be either (1) an heirloom tomato bred for flavor rather than shelf life as supermarket tomatoes are, (2) a very ripe standard variety, not at all hard, or (3) a standard variety that has first been sliced and heated through on a hot pan in order to start breaking down the meat and releasing the flavor.</p>
<p>Also, regarding the texture - I have found the best “tool” to REALLY get the fine ground beef mixture is a Pampered Chef tool I bought a few years ago. </p>
<p>Indian chili powder sounds interesting. Where do you get it? </p>
<p>I use shredded beef when I use beef in my tacos…but I don’t do beef very often. I LOVE fish tacos…with cod or haddock or mahi mahi. Avocado, mango salsa (homemade if I’m ambitious…TJS peach salsa if I’m lazy)</p>
<p>I just ordered a taco holder from Amazon so I can crisp my corn tortillas and fill them easily. I tried making my own corn tortillas a while back…not a complete success. I’m sure I could do it well with more practice but my first batch came out thick and kind of ugly…:)</p>
<p>Lastly, I have a jerk seasoning from Florida that I just love. Has lime flavors with a nice kick and is terrific on fish for tacos.</p>
<p>I get my chili powder at an Indian grocery store. I don’t remember which brand I’m using now, but I’ve had several, and they’ve been similar.</p>
<p>I buy Indian spices by the pound. We lived near Chicago’s Devon Avenue for ten years and have craved good Indian food pretty much continuously since we moved away. :(</p>